A favourite brunch option for those who prefer to pass on the bacon, our take on avo-on-toast is brightened up with a variety of textures, the sweet kick of Roquito® pepper pearls, and a sprinkle of omega-rich seeds for a nutrient boost.

INGREDIENTS

4 avocado quarters

60g avocado pulp

40g red & yellow Roquito® pepper pearls

¼ lemon

1/8 punnet mustard cress

1 thick slice of sourdough bread

20ml extra virgin olive oil

10g omega seed mix

Pinch of sea salt

METHOD

In a griddle pan, sear the oiled and seasoned avocado quarters on both sides to give a bar-marked appearance.

Lightly toast the sourdough bread under the grill.

Spoon the avocado pulp over the toast and top with the griddled avocado quarters.

Scatter over the pepper pearls, cress and omega mix.

Drizzle with olive oil and serve with the lemon wedge.

LEATHAMS PRODUCTS

VEG125 – HPP IQF Avocado Halves 60 x 45g

DIP058 – HPP Frozen Avocado Pulp 2.5kg

PEP173 – Red & Yellow Roquito® Pepper Pearls 796g

EVO203 – Merchant Gourmet Chef® Extra Virgin Olive Oil 750ml

NUT016 – Omega Sprinkle 2.4kg

SPI124 – Maldon Sea Salt 1.5kg

TOP TIP!

High Pressure Pasteurisation (HPP) not only ensures the shelf-life of our avocado products without the need for preservatives, it also deactivates the enzyme that causes avocados to brown after contact with the air – meaning your dish will look perfect from preparation down to the very last bite.